A roast strength of 4, though not weak by any means, is lower than many espresso drinkers would go for. But anyway, I've ground this for filter coffee, and perfectly ok there, but I've also done finer grinds for cappuccino, and in my view it's here that this one really came into its own. Aromatic, deep and nutty, a richer depth of flavour than I get with it for filter coffee, and a lower acidity too. I'm not plugging this as a weak espresso, more of a full, rounded one that doesn't hit too hard on the bitter-acid scale. Satisfying rounded in my view, for an espresso or particularly cappuccino that brings contentment rather than on-the-fly mania.